Related Experiment Video
Updated: May 2, 2026

ELIME Enzyme Linked Immuno Magnetic Electrochemical Method for Mycotoxin Detection
Published on: October 23, 2009
Second-order Calibration-assisted Excitation-emission Matrix Fluorescence Detection of Multi-class Mycotoxins in
Xie Shuangnan1, Tang Chao1, Jia Hongtao2,3
1College of Resources and Environment, Xinjiang Agricultural University, Urumqi, 830052, China.
Abstract:
Mycotoxin in grape and its products (wine, raisin) is a widely concerned issue of food safety, it closely associated with consumers' health. In this study, an analytical strategy by combining second-order calibration method with excitation-emission matrix (EEM) fluorescence detection followed photo derivatization (PD) was explored for rapid and sensitive analysis of aflatoxin B1 (AFB1), ochratoxin A (OTA), zearalenone (ZEA) in grape, raisin and wine. Except simple solvent extraction by ethyl acetate and concentration by vacuum distillation, samples don't need other complicated treatment steps any more. With the aid of predominant second-order advantages of alternative trilinear decomposition (ATLD) algorithm, 'pure' spectra and quantitative signals of targeted mycotoxins can be resolved from the heavily interfered EEM profile of sample even in the presence of spectral overlaps and unknown backgrounds. The recoveries of AFB1, OTA and ZEA in four kinds of samples are in the range of 90% to 110%, the limits of detection (LODs) were low to 0.1 μg kg-1, 0.5 μg kg-1 and 0.8 μg kg-1, respectively. This analytical strategy may be as an alternative method for improving mycotoxin analysis in complex food matrices and ensuring food safety in grape industry.
More Related Videos
13:02The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
Published on: October 5, 2016
08:56Detection of Regulated Ergot Alkaloids in Food Matrices by Liquid Chromatography-Trapped Ion Mobility Spectrometry-Time-of-Flight Mass Spectrometry
Published on: November 22, 2024
Related Concept Videos
Microbes in Food Production
Microbes in Beverage Production
Microbes in the Production of Fermented Foods
Microbial Spoilage of Food